Cranberry Orange Loaf Recipe (Moist Quick Bread)

This cranberry orange loaf is a tender, citrus-scented quick bread dotted with tart berries. It uses fresh or frozen cranberries, orange zest, and a simple optional glaze. Serve it at a fall brunch, pack a slice for an afternoon snack, or add it to a holiday dessert table.

At a glance: One 9 × 5-inch loaf (about 10 slices) · Prep: 20 minutes · Bake: approximately 55–65 minutes · Oven: 350°F (175°C). The bake time is a guide; check the center for doneness.

Cranberry Orange Loaf Ingredients

For the loaf

• 2 cups (240 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• Zest of 1 large orange
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1/3 cup (80 ml) neutral vegetable oil
• 1/4 cup (60 ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (about 150 g) fresh or frozen cranberries, roughly chopped; do not thaw if frozen

Optional orange glaze

• 3/4 cup (90 g) powdered sugar
• 1 to 2 tablespoons orange juice, added gradually

Equipment: 9 × 5-inch loaf pan, two mixing bowls, whisk, spatula, parchment paper, and a cooling rack.

How to Make Cranberry Orange Loaf

1. Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line its long sides with a parchment sling.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, rub orange zest into the sugar with your fingertips to release the fragrant oils.
3. Mix wet ingredients: Whisk eggs, milk, oil, orange juice, vanilla, and orange-scented sugar until evenly combined.
4. Combine gently: Pour wet ingredients into the dry mixture. Fold with a spatula just until no dry flour remains; a few small lumps are fine.
5. Add cranberries: Fold in the chopped berries. For frozen berries, add them straight from the freezer so the batter does not turn overly pink.
6. Bake: Spread the batter in the pan. Bake for approximately 55–65 minutes, checking from 50 minutes onward. If the top browns too fast, tent loosely with foil. A skewer inserted into the center should come out without wet batter.
7. Cool: Rest in the pan for 10–15 minutes, then transfer to a wire rack. Let cool completely before glazing or slicing.
8. Glaze (optional): Stir powdered sugar with enough orange juice to make a thick, pourable icing. Drizzle over the cooled loaf.

Tips for a Tender Loaf

• Measure flour carefully: For consistency, weigh 240 g rather than scooping flour directly from the bag.
• Use orange zest: The colored outer peel supplies much of the citrus aroma; avoid the bitter white pith.
• Do not overmix: Stirring too much after adding flour can produce a tougher crumb.
• Watch the center: The crust may look ready before the middle has baked through, especially when using frozen fruit.
• Use the correct pan: A smaller pan makes a taller loaf that can require extra baking time.

Fresh vs. Frozen Cranberries

Both work. Fresh berries are easy to chop; frozen berries can go straight into the batter without thawing. Dried cranberries are sweeter and less juicy, so they are not a direct one-for-one replacement for fresh or frozen fruit in this recipe.

Variations

For crunch, add 1/2 cup chopped pecans or walnuts. For a different finish, skip the orange glaze and try a simple streusel topping; watch the top carefully as it bakes. If you prefer an apple dessert, see our apple crisp recipe with oats.

Storage and Make-Ahead Tips

Once completely cool, wrap the unglazed loaf tightly. Keep at room temperature for up to 2 days in a cool kitchen or refrigerate for up to 5 days. For longer storage, freeze individual unglazed slices tightly wrapped for up to 2 months; thaw before serving. Refrigerate promptly in hot or humid conditions.

Troubleshooting

Why did my loaf sink in the middle?

The center may have been underbaked, the oven temperature may have been low, or the leavening may have lost strength. Check the center with a skewer and use an oven thermometer if results are inconsistent.

Why is the crumb dense?

Too much flour or vigorous mixing after adding the flour can make quick bread dense. Weigh flour and fold just until combined.

Can I make this without glaze?

Yes. The loaf is pleasantly tart-sweet without icing. A light dusting of powdered sugar is another option after cooling.

A Note on Recipe Ratios

Quick breads vary by pan size and mixing method. For a different, butter-based cranberry bread with a creaming method, see King Arthur Baking’s orange cranberry bread. This version uses oil and orange juice and is written for a 9 × 5-inch pan; results can vary by oven and ingredients.